The biggest Whole30 sacrifice for my husband is breakfast. His favorite things to eat are donuts, french toast, and cinnamon rolls. (None of which are even remotely Whole30-friendly or adaptable) I finally got him to like eggs last year during our first January Whole30 Challenge, but even I get tired of scrambled eggs for breakfast by the second week. This chia pudding was my healthy compromise to satisfy Holden’s sweet tooth. I tossed in a couple dates for sweetness, and added cinnamon (at Holden’s request). I doubled the recipe and had three mason jars in the fridge– one for each of us, and an extra that I brought for lunch yesterday. Holden loved it, and insisted that if I blogged about it, I let everyone know that he was the mastermind behind the cinnamon!
Ingredients
1 Can of Coconut Milk
3 Medjool Dates (be sure to remove pits)
1/2 tsp Cinnamon
1 tb MCT Oil (optional)
1 tb Chia Seeds
Add chia seeds to empty mason jar
In a blender, mix coconut milk, dates, cinnamon, and MCT oil.
Pour the mixture into the mason jar and stir
Cover and refrigerate the jar, leaving it to set overnight
Enjoy for breakfast the next morning!
